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🍽️ Spicy Millet with Colorful Vegetables

474 kcal · 30 min · 4 servings

Ingredients

• 250 g millet
• 1 onion
• 3 garlic cloves
• 3 tbsp olive oil
• 4 tbsp almond slivers
• 500 ml vegetable broth
• 50 g raisins
• 0.5 cinnamon stick
• 0.5 tsp cumin
• 1 pinch saffron
• salt
• pepper (from the mill)
• 1 eggplant
• 1 leek stalk
• 150 g celery
• 150 g carrots

Instructions

1. 1. Place the millet in a fine mesh sieve and rinse it with lukewarm water. Let the millet drain well afterwards.
2. 2. Peel the onion and the garlic. Chop both ingredients very finely.
3. 3. Heat 2 tablespoons of oil in a large pot. Sauté the onions and garlic in it.
4. 4. Add the almonds and the drained millet to the pot. Stir everything and toast the mixture briefly.
5. 5. Pour the broth into the pot. Now add the raisins, the cinnamon stick, the cumin, the saffron, salt, and pepper.
6. 6. Cover the pot and let the millet swell on low heat for about 25 minutes until the liquid is absorbed.
7. 7. Cut the eggplant lengthwise into quarters and then slice these into about 1 cm thick slices.
8. 8. Sprinkle the eggplant slices with 1 teaspoon of salt and let them sit for 10 minutes.
9. 9. Pat the eggplant dry with a kitchen towel.
10. 10. Fry the eggplant in the remaining oil in a large pan until browned on both sides.
11. 11. Remove the eggplant from the pan and set it aside to keep warm.
12. 12. Sauté the leek, carrots, and celery briefly in the same pan.
13. 13. Pour 5 tablespoons of water into the pan and cover it.
14. 14. Cook the vegetables on low heat for about 5 minutes until tender-crisp.
15. 15. Season the vegetables with salt and pepper.
16. 16. Warm the plates.
17. 17. Place the millet on the plates and arrange the vegetables on top.

Nutrition per serving

• kcal: 474
• Protein: 14 g · Fett/Fat: 19 g · Carbs: 61 g